Spec me a rice cooker

Mr_Orange · 3 Oct 2023 at 11:06

I have the Panda one. It's great!

I find the best compromise between white rice (can soak up curry, seasoning etc.) and brown rice (best nutritionally) is Matta rice.

Raymond Lin · 3 Oct 2023 at 11:11

Captain said:
How long will rice stay good for? Am I ok cooking on a Sunday and keeping it in the fridge until Thursday?

You can cook it in the morning, either with a timer or use the keep warm function and it will keep warm until dinner at a safe (70c+) temperature.

jpaul · 3 Oct 2023 at 11:35

Batch cooking from an electricity maybe his motivation
- I cook brown short grain (wholefood earth short grain) regularly for riced puddings and that's an hour of simmering/electricity.

Mr_Orange said:
I find the best compromise between white rice (can soak up curry, seasoning etc.) and brown rice (best nutritionally) is Matta rice.

interesting, do you buy online ...
after earlier brown comment I'd read Pakistan white rice is typically higher GI than Indian white - so will be more discriminating in purchase .. never heard of Matta though

Mr_Orange · 3 Oct 2023 at 13:39

jpaul said:
interesting, do you buy online ...
after earlier brown comment I'd read Pakistan white rice is typically higher GI than Indian white - so will be more discriminating in purchase .. never heard of Matta though

I'm lucky enough to have a local Asian supermarket that has it. A quick search shows it's easy enough to find online but you have to buy a fair amount of it to make it economical. So maybe a small amount at some expense to try it and then buy in bulk if you like it.

They use Matta rice in south India (Goa, Kerela etc.). It's parboiled and semi milled so that's how it keeps properties of both white and brown rice. Some websites claim it has a low GI but I've not seen anything concrete.

I usually just chuck it in the rice cooker with some water, salt, veg and stock powder and have it with a spoon of Shito shrimp sauce ( https://www.amazon.co.uk/gp/product/B004EZO4OU )

Captain · 3 Oct 2023 at 14:34

Hmm I’m not sure, I see plenty of meal prep videos where they’re leaving rice in the fridge up to 4 days.

I do meal prep for the week on a Sunday but I’ve been using the microwave rice and just cooking when I needed, guess I’ll have to try and see if it kills me or not.

bjorkiii · 3 Oct 2023 at 14:36

Self identify as a cat then you can have a few goes Captain.

jpaul · 3 Oct 2023 at 21:11

no - he's right if you cool & fridge it fast it should be ok.

Often make a large rice pudding which is fridged for over a week - but maybe because the cooked rice is in milk and not directly exposed to air that reduced bad-actor growth.

jpaul · 10 Oct 2023 at 14:58

still here refrigerated rice pudding from 4-5 days ago with bakewell tart - yesterdays pud.

Feek · 16 Oct 2023 at 20:15

Ad_Augendae said:
what Brand of rice do you use?

Raymond Lin said:
I'll take a photo the packet next time, it's thrown away now as i keep rice in a bucket.

Did we ever get an answer?

Feek · 17 Oct 2023 at 16:29

JonRGV250 said:
Thanks all for the advice.
In the end i went for..

https://www.amazon.co.uk/Yum-Asia-Functions-Multicooker-functions/dp/B0B431NHJ1?ref_=ast_sto_dp&th=1
Mainly because I can get it from Amazon/fuzzy logic and it's tiny.
Unfortunately I couldn't get the one Raymond listed from Amazon, and prefer to use them for any warranty issues.
It arrives tomorrow, so I guess the proof of the pudding will be in the eating.

Word for word, this. Been dipping in and out of this thread since it was posted and finally pulled the trigger.

JonRGV250 said:
Finally got my rice looking like this today after a lot of faffing around with measurements.

Hoping I can get rice like this without having too much faffing around. Is it a case of matching rice levels with water levels?

robj20 · 17 Oct 2023 at 16:32

What's to faff with pretty much equal volume rice to water.

monkeyspank · 17 Oct 2023 at 17:37

Feek said:
Word for word, this. Been dipping in and out of this thread since it was posted and finally pulled the trigger.

Hoping I can get rice like this without having too much faffing around. Is it a case of matching rice levels with water levels?

Yep! My first go came out perfect with carefully measured rice (cup) and water (lines inside pot). Using Tilda basmati.

JonRGV250 · 17 Oct 2023 at 18:30

Feek said:
Hoping I can get rice like this without having too much faffing around. Is it a case of matching rice levels with water levels?

Yup, just use the provided cup and use the water level indicator on the pot, it really couldn't be easier.
Enjoy your perfectly cooked rice

The only time it went wrong for me was I kept opening the lid and peeking inside, which is an absolute no no.

Feek · 17 Oct 2023 at 20:44

JonRGV250 said:
Yup, just use the provided cup and use the water level indicator on the pot, it really couldn't be easier.
Enjoy your perfectly cooked rice
The only time it went wrong for me was I kept opening the lid and peeking inside, which is an absolute no no.

I've downloaded the manual and it really does look straightforward.

Measure the cup(s) of rice, wash it, chuck it in, add water to the bottom of the line which corresponds to the number of cups, push the go button and wait for 40 minutes.

The trick will be determining the quantity of cups to use for two adults but we'll soon find that out.

JonRGV250 · 17 Oct 2023 at 21:18

Washing the rice properly in my experience made a huge difference.
Don't wash it enough, and it turns out a sticky mess and is fairly unpleasant in texture.
Adding 1/2 tsp of Turmeric per cup (depending on what it accompanies) is superb.
It's a pretty easy learning curve

Raymond Lin · 18 Oct 2023 at 08:47

Feek said:
Did we ever get an answer?

I’ll find out when I get back from holiday for you.

dlockers · 18 Oct 2023 at 10:11

Feek said:
I've downloaded the manual and it really does look straightforward.

Measure the cup(s) of rice, wash it, chuck it in, add water to the bottom of the line which corresponds to the number of cups, push the go button and wait for 40 minutes.

The trick will be determining the quantity of cups to use for two adults but we'll soon find that out.

Excess rice goes into the fridge and then used the next day for egg fried rice.

Ad_Augendae · 18 Oct 2023 at 11:00

Ad_Augendae said:
what Brand of rice do you use?

Raymond Lin said:
I'll take a photo the packet next time, it's thrown away now as i keep rice in a bucket.

Feek said:
Did we ever get an answer?

Raymond Lin said:
I’ll find out when I get back from holiday for you.

Let me revise my question.
What Brand of Rice would you Recommend from a general stand point that you would use. IE Tilda,Laila,Uncle Bens. Or even what country to look out for. You say you have been cooking Rice for a long time thats why I asked the question. Maybe it was the wrong type of question for the answer I was looking for.

Raymond Lin · 18 Oct 2023 at 11:25

Ad_Augendae said:
Let me revise my question.
What Brand of Rice would you Recommend from a general stand point that you would use. IE Tilda,Laila,Uncle Bens. Or even what country to look out for. You say you have been cooking Rice for a long time thats why I asked the question. Maybe it was the wrong type of question for the answer I was looking for.

It’s usually rice from Thailand and jasmine is my preference. But for Japanese dishes I usually opt for short grain Japanese rice.

Ad_Augendae · 18 Oct 2023 at 11:32

Ad_Augendae said:
Let me revise my question.
What Brand of Rice would you Recommend from a general stand point that you would use. IE Tilda,Laila,Uncle Bens. Or even what country to look out for. You say you have been cooking Rice for a long time thats why I asked the question. Maybe it was the wrong type of question for the answer I was looking for.

Raymond Lin said:
It’s usually rice from Thailand and jasmine is my preference. But for Japanese dishes I usually opt for short grain Japanese rice.

Cheers Raymond, thats what I was after thanks.